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Job DescriptionOverview:Down To Earth Cuisine is seeking an experienced and motivated Sous Chef to join our Organic Meal Delivery Service. Position Summary: The Sous Chef is helping to prep, cook, package and deliver high-volume meal preparation ensuring consistency in quality and presentation, and maintaining operational efficiency in the kitchen. This role includes meal prep, batch cooking, and delivering meals. The Sous Chef collaborates closely with the Head Chef to maintain high standards of taste, hygiene, and customer satisfaction while adhering to all health and safety guidelines. Essential Functions To perform this job successfully, an individual must be able to satisfactorily perform each of the essential responsibilities listed below. • Assisting with the preparation, cooking, portioning, and packaging of meals for delivery, ensuring accuracy and freshness., • Collaborate with the Head Chef on menu planning and new recipe development each week., • Conduct regular quality checks on taste, texture, and appearance to meet company standards., • Assist in ingredient ordering, monitor stock levels, and minimize waste through efficient inventory management., • Ensure compliance with food safety regulations, including temperature checks, sanitation practices, and proper food storage., • Assist with customer inquiries regarding menu offerings, online ordering and delivery processes., • Support with training and recruiting new prep cooks., • Strong in techniques specific to batch cooking and meal prep, ideally in the food delivery industry., • Effectively manage time to meet meal prep, cooking, and delivery schedules and deadlines., • Assist with labeling, packaging, and Sunday meal deliveries to ensure smooth fulfillment., • Maintain flexibility with scheduling to accommodate business needs, including early mornings, evenings, weekends, and holidays., • Strong organizational and multitasking abilities., • Excellent knife skills and proficiency in various cooking techniques., • Knowledge of special dietary needs (e.g., gluten-free, vegan, low-sodium)., • Ability to prepare high-quality dishes at scale while maintaining consistency., • Exceptional organizational skills to prioritize tasks and manage multiple responsibilities in a fast-paced environment., • Strong verbal and written communication skills to effectively interact with staff, suppliers, and management., • Quick thinking and adaptability to handle unexpected challenges during service., • Meticulous attention to presentation, portion control, and quality standards., • Minimum of 4 years of experience in a high-volume kitchen, with a focus on batch cooking and meal prep., • Working in the food delivery service is a big plus! Professional Certifications (Optional but Advantageous):, • Commercial kitchen equipment, including ovens, grills, fryers, and mixers., • Knives and other culinary tools., • Inventory management software., • Computer skills for menu planning, costing, and communication, ideally Shopify. Pay Range: $30-$31/hourly depending on experience25-35 hours per week to start with the potential for adjustments based on business needs and performance. Work Days include Wednesday, Thursday, Friday, Saturday and Sundays.FLSA: Hourly non-exemptMedical, Dental, Vision (if working at least 20 hours a week).Paid Time Off Mileage reimbursement on delivery We are an equal opportunity employer.

Job Description CHEF A Molly Moon’s Chef is responsible for all aspects of running a clean, fun, and efficient kitchen including production, hiring and training, performance management, ensuring quality and safe food handling, researching and developing new flavors in collaboration with the Head Chef, and reviewing and managing their shop’s financial performance. Kitchen production experience and management are required for this position. The Chef is responsible for partnering with their Shop Manager to meet their shop’s financial, cultural and food safety standards. The Chef reports to the Head Chef and leads their kitchen team in the execution of Molly Moon’s mission to make the world better, one scoop at a time, as a multigenerational community gathering place where ice cream, sustainability, and happiness are at the core of all we do. Candidates should have a flexible and optimistic attitude, be excited about new challenges, and embody our core values of being smart, generous, joyful, homemade, and brave and thrive in an inclusive and diverse environment. RESPONSIBILITIES • Model production efficiency and quality standards and support their team to meet all expectations of the ice cream maker role., • Manage and lead a team to accomplish production goals needed to support sales and fulfillment of internal and external orders while adhering to quality control standards., • Hire, train, performance manage, and support ice cream makers on all kitchen production procedures and kitchen policies., • Model all company policies including taking breaks, following leave procedures, and health and sanitization guidelines while holding all employees accountable for maintaining those standards., • Effectively problem solve issues including but not limited to staffing, production, equipment failure, and other shop issues., • Manage the kitchen to budget goals, including cost of goods sold and scheduling to budgeted payroll targets., • Collaborate with the Head Chef and culinary team to create delicious, innovative seasonal flavors, toppings, and new products., • Actively participate in business analysis; recommend and execute strategic changes, • Participate in leadership and planning meetings as needed., • Communicate clearly, effectively, and respectfully with all members of our team and external partners., • Be able and willing to go above and beyond when the kitchen and shop demands., • Other duties as assigned. QUALIFICATIONS • Knowledge and passion for food, cooking, and quality., • Culinary degree or 5 years of pastry, candy, or frozen dessert experience required., • Internal applicants will be considered if they have demonstrated high performance in the Production Lead role by receiving a minimum score or 85% in their most recent evaluation., • Experience managing people and leading teams., • Ability to work independently while also being a dedicated and collaborative team player, • Consistently demonstrate willingness to learn, follow instructions with precision, and maintain focus and attention to detail., • Strong time management skills, paired with flexibility and the ability to adapt to changing plans and priorities in order to maximize efficiency and productivity., • Excellent communication skills and a professional, friendly attitude., • Be available full time (40 hours per week)., • Willingness to work occasional shifts in other locations during fall/winter preferred., • Ability to stand for eight hours, lift up to 50 pounds repeatedly, and work in a freezer environment for up to 20 minutes at a time., • Experience with Microsoft software, Google and Apple products., • Have internet and cell phone access., • Washington State food handler’s permit is required. COMPENSATION • Full-time annual salary of $71,500, • Two pay increases per year:, • annual merit-based performance increase of between 1%-2%, • annual cost of living increase based on the Seattle CPI BENEFITS • Zero premium, high-quality medical, dental, and vision insurance for eligible employees and their dependent children. Spouses can be insured under the company plan at the employee’s expense., • Paid time off (PTO):, • Unlimited paid sick and safe time (PSST)., • Unlimited vacation, upon approval by manager., • Supplemental paid family leave benefits: Molly Moon’s will pay the difference between ESD approved PFML benefits and 100% of regular hourly earnings for up to 18 weeks., • 401k with employer match: 1% in the first year of participation, 2% in year two, and 3% in year three., • Subsidized ORCA card for $10/month., • Childcare subsidies toward the cost of childcare, day care, and other qualifying programs:, • Up to $1,000 per month per child under age 5., • Up to $4,200 per year per child aged 5-12., • Employee Assistance Program providing financial planning, counseling, housing, childcare resources, and other services from day one., • All the ice cream scoops you can eat! Molly Moon’s is an Equal Employment Opportunity employer. All qualified candidates will receive consideration for employment without regard to race, national origin, gender, religion, disability, genetic information, sexual orientation, veteran status, or marital status.

Job DescriptionWHO WE ARELindblad Expeditions is a true pioneer in Expedition Travel. From taking the first citizen explorers to Antarctica in 1966, opening the Galapagos and Easter Island to tourism in 1967, leading the first tourist expedition through the Northwest Passage in 1984, and launching our innovative partnership with National Geographic in 2004, we're now taking almost 30,000 guests a year to some of the world’s most remote and pristine locations on our fleet of 20 ships, and are committed to ensuring our guests experience the “Exhilaration of Discovery”. ABOUT THE ROLE:The Pantry Chef plays a vital support role in the shipboard galley, focusing on cold food preparation, sanitation, and overall kitchen organization. This hands-on position is responsible for preparing salads, garnishes, dressings, desserts, and other cold items for both guest and crew meals, following recipes and direction from the Head Chef. In addition to prep work, the Pantry Chef supports galley sanitation and inventory duties — helping to maintain cleanliness, rotate stock, assist with dishwashing when needed, and ensure all food storage areas are compliant with safety and public health standards. This role is perfect for someone who enjoys multitasking in a high-energy environment and takes pride in both the creative and operational sides of kitchen work. Pantry Chefs work approximately 12 hours per day on a rotational schedule of 8 weeks on / 4 weeks off, and must be comfortable working in close quarters with a tight-knit team at sea.RESPONSIBILITIES: • Food Preparation:, • Prepares salads, garnishes, appetizers, dressings, cookies, desserts, etc. as directed by the Head Chef., • Assists the Head Chef and/or the Assistant Chef in preparing food items as directed., • Assists the Head Chef with supervising/training the galley steward, • Galley Cleaning:, • Assists with cleaning all counter tops and working surfaces in the galley, and clean the galley sinks and dishwasher. Able to be the shift’s dishwasher when needed., • Adheres to all CDC Vessel Sanitation Program and Health Canada requirements., • Maintains and organizes the storeroom, galley cupboards, refrigerators, and freezers., • Assists/supports the Steward with scraping/soaking of all dishes, pots & pans, cooking utensils, and eating utensils in accordance with applicable regulations., • Assist/supports the Steward in loading, running and removing items from the dishwashing machine and placing items in appropriate storage locations., • Storage/Inventory:, • Assists in the proper storage, wrapping, handling and display of food items., • Rotates present stock, disposes of spoiled items, and replaces with provisions and other supplies as received., • Safety and Security:, • Participates in on board safety training, meetings and drills, as directed by the Captain, including fire, abandon ship, man overboard, flooding and medical emergencies., • Adheres to Company’s policy on uniform, to promote company’s image, safety, and standards., • Participates in shore side training as required by the company., • Familiar with the ISM codes and requirements, • Maintains familiarity with all duties under the company Safety Management System and Emergency Station Billet duties.QUALIFICATIONS:, • Minimum 1 year recent cooking and/or food service experience., • Good verbal communication skills., • Detail oriented and thorough; able to follow through on assigned tasks., • Ability to work independently using creativity and initiative to complete assigned tasks., • Strong time management skills; able to handle multiple tasks, set priorities and meet deadlines., • Work well under pressure., • Ability to get along with co-workers and support a team environment.LICENSES/CERTIFICATIONS, • US Passport or US Permanent Resident Card and valid passport, • Current First Aid/CPR/AED certification required, • STCW Basic Safety Training required, • STCW Crowd Management required, • USCG Medical Certificate required, • STCW Maritime Security Awareness required

Job DescriptionWHO WE ARELindblad Expeditions is a true pioneer in Expedition Travel. From taking the first citizen explorers to Antarctica in 1966, opening the Galapagos and Easter Island to tourism in 1967, leading the first tourist expedition through the Northwest Passage in 1984, and launching our innovative partnership with National Geographic in 2004, we're now taking almost 30,000 guests a year to some of the world’s most remote and pristine locations on our fleet of 20 ships, and are committed to ensuring our guests experience the “Exhilaration of Discovery”. ABOUT THE ROLEThe Hotel Manager is responsible for overseeing all staff and functions within the Hotel, Galley, and Bar departments which include guest cabins, laundry, dining room service, bar, lounge and the galley. Also includes some shore-side guest activities such as beach barbeques. This position works 12 hours per day, approximately 8 weeks on, 4 weeks off rotational schedule. RESPONSIBILITIES:Supervisory • Directly supervises all employees in the following positions; Sr. Steward, Stewards, Bartender and Head Chef., • Monitors and counsels work performance throughout the year, conducts performance reviews of contract stewards each rotation, and conducts annual written performance evaluations of rotational hotel crew., • Trains Senior Stewards, Stewards and Bartenders in all aspects of their job performance. Oversees training of Head Chefs. Occasionally may train other Hotel Managers., • Responsible for maintaining CDC standards and coordinate efforts with Head Chef and other department heads onboard., • Administration:, • Oversees the departmental budget; plans the budget and approves expenditures within established guidelines., • Ensures that all hotel departments have necessary supplies on a timely basis and routinely monitors stock on hand, manages all inventories for the hotel department, including Global Market., • Ensures accuracy and timely completion of crew and guest accounts from the bar, Global Market, and dining room prior to completion of the voyage, including Hotel Manager Voyage Report., • Ensures that the menu, quality of food served, guest service, and cabin cleaning are in keeping with Company standards., • Responsible for maintaining CDC standards and coordinating efforts with Head Chef and other department heads onboard, • Guest/Public Relations, • Participates in various onboard social functions (Captains Welcome Aboard and Farewell Nights) as well as participates in guest activities such as recaps, dining with guests, Global Market, barbeques, etc., • Safety & Security, • A member of the medical team., • Participates in on board safety training, meetings and drills, as directed by the Captain, including fire, abandon ship, man overboard, flooding and medical emergencies., • Participates in shoreside training as required by the company., • Familiar with the ISM codes and requirements., • Maintains familiarity with all duties under the company Safety Management System and Emergency Station Billet duties., • Additional Duties:, • Must possess the ability to effectively present information in one-on-one and small group situations and to effectively present information and respond to questions from groups of managers, clients, customers, and the general public., • Ability to read, analyze and interpret general business periodicals, professional journals, technical procedures, or governmental regulations., • Ability to write reports, business correspondence, and procedure manuals. DESIRED SKILLS AND QUALIFICATIONS, • Minimum of 1 year experience as a Hotel Manager on a passenger vessel., • Crisis management skills; ability to act quickly with confidence exercising sound judgement., • Possess professional demeanor; ability to use appropriate levels of tact and courtesy., • Strong time management skills; able to handle multiple tasks, set priorities, and meet deadlines., • Experience with Lotus or Excel, and Word, in Windows environment., • Can effectively present information in one-on-one and small group situations and to effectively present information and respond to questions from groups of managers, clients, customers, and the general public., • Ability to read, analyze and interpret general business periodicals, professional journals, technical procedures, or governmental regulations., • Ability to write reports, business correspondence and procedure manuals. Licenses/Certificates, • STCW Basic Safety Training required., • STCW Crowd Management required., • STCW Crisis Management & Human Behavior required., • STCW Maritime Security Awareness required., • Current First Aid/CPR/AED certification required., • Alcohol Server Training (OLCC) required., • USCG Medical Certificate required, • TWIC required.

Job DescriptionWHO WE ARELindblad Expeditions is a true pioneer in Expedition Travel. From taking the first citizen explorers to Antarctica in 1966, opening the Galapagos and Easter Island to tourism in 1967, leading the first tourist expedition through the Northwest Passage in 1984, and launching our innovative partnership with National Geographic in 2004, we're now taking almost 30,000 guests a year to some of the world’s most remote and pristine locations on our fleet of 20 ships, and are committed to ensuring our guests experience the “Exhilaration of Discovery”. About the RoleThe Pastry Chef is a key member of our galley team, responsible for preparing all baked goods and desserts served onboard — from freshly baked breads and pastries to plated desserts, teatime treats, and special occasion items. This hands-on role plays a central part in shaping the guest dining experience, delivering consistent quality and presentation while also supporting dietary needs such as gluten-free, vegan, and allergy-sensitive items. Working closely with the Head Chef, the Pastry Chef manages daily production, assists with inventory and ordering, and ensures sanitation and food safety standards are met at all times. While the primary focus is baking and pastry, this role also contributes to broader galley operations, including cleaning, provisioning, and occasional support with crew meals or dishwashing. This position is ideal for someone with strong baking and pastry skills, excellent time management, and a passion for working in dynamic, team-driven environments. Pastry Chefs work approximately 12 hours per day on a rotational schedule of 8 weeks on / 4 weeks off. ESSENTIAL DUTIES Food Preparation • Participates in the actual baking of guest breakfast, lunch, and dinner breads (both Sweet and Savory), as well as any spreads, jams or butter accompanying breads. As well as any baked goods for meal periods., • Prepares, and plates guest dinner, and lunch desserts. Including mise en place, sauce and garnish., • Prepares mid- morning, and high tea pastries and baked goods and any out of the blue and ‘welcome’ baked good., • Ability to prepare and produce baked goods and desserts as per required dietary restrictions (GF, Vegan, kosher, lactose free)., • May assist in production of crew meal., • Works with Head Chef on inventory and baking/pastry orders. Cleaning, • Responsible for all baking and pastry area food service sanitary compliance. Including, but not limited to, all equipment and countertop equipment, deck, bulkheads and overheads., • Respects and follows proper FIFO for all baking and pastry pantry., • Helps maintain organization in the walk in cooler and freezer, and respects the designated areas of storage within the walk-ins, • Helps maintain the cleanliness of the galley area and food storage rooms., • Adheres to all CDC Vessel Sanitation Program and Health Canada requirements., • Assists in dishwashing as needed and/or assigned. Food Stores:, • Assists in loading, handling and proper storage of food and related items to maintain inventory at appropriate stocking levels and to ensure proper rotation of perishable and non-perishable food items.Safety and Security:, • Participates in on board safety training, meetings and drills, as directed by the Captain, including fire, abandon ship, man overboard, flooding and medical emergencies., • Adheres to Company’s policy on uniform, to promote company’s image, safety, and standards., • Participates in shore side training as required by the company., • Familiar with the ISM codes and requirements., • Maintains familiarity with all duties under the company Safety Management System and Emergency Station Billet duties. QUALIFICATIONS:, • Completion of formal training at a culinary or Baking and pastry school preferred., • Minimum of 2 years’ experience in the culinary industry on board passenger ships preferred., • Good time management skills; ability to handle multiple tasks, set priorities, and meet deadlines., • Ability to get along with co-workers and support a team environment., • May be responsible for training and guiding others and/or reviewing their work.Licenses/Certificates, • US Passport, or US Permanent Resident Card with valid passport., • STCW Basic Safety Training required., • STCW Crowd Management required, • USCG Medical Certificate required., • STCW Maritime Security Awareness required., • Current First Aid/CPR certification required.

Job DescriptionBenefits: • 401(k), • Company parties, • Competitive salary, • Dental insurance, • Free food & snacks, • Health insurance, • Opportunity for advancement **How to Apply: To proceed with your application, please complete our online application using the link below, along with your resume and a brief cover letter explaining why you are the perfect fit for this role. Who We Are: At HeartnBelly, we are more than just a food business. We aim to craft bold, crave-worthy dishes that bring people together, combining the joy of familiar flavors with the thrill of innovation. Our operations span food trucks, catering, and production kitchens, all driven by our mission: to add sparks to communities with flavors that touch our hearts. Why Join Us? We are growing fast and seeking a passionate, creative, and detail-oriented Head Chef to lead our culinary team. This role isn't just about cooking; it's about shaping the future of HeartnBelly's menu, team, and overall food experience. As we double our presence and expand into new markets, you'll have the opportunity to leave your mark on a company dedicated to excellence and innovation. Who We Are Looking For: We seek a culinary visionary with strong leadership skills and a passion for street food. You're not just a chef; you're a mentor, innovator, and quality champion who thrives in fast-paced environments. You have: • Experience: 8+ years in professional kitchens, including 3+ years in a leadership role, with experience in high-volume kitchens, production kitchens, or large-scale catering., • Expertise: Deep culinary knowledge, proficiency in diverse cooking techniques, and familiarity with a wide range of kitchen equipment., • Innovation: A passion for creating dishes that wow our customers, with a scientific and customer-focused approach to menu development., • Operational Acumen: Strong understanding of food costing, inventory control, and process optimization. 1. Culinary Leadership and Innovation • Develop and execute bold, crave-worthy menus that delight customers and align with HeartnBelly's mission., • Lead menu R&D, incorporating customer feedback and food trends., • Standardize recipes to ensure consistency across all locations.2. Kitchen Operations and Quality Control, • Oversee daily kitchen workflows and optimize food preparation processes., • Conduct regular quality audits, addressing discrepancies immediately., • Maintain strict food safety and hygiene standards., • Collaborate with the Operations Manager to refine service flow and address operational bottlenecks.3. Team Development and Training, • Mentor and train kitchen staff, fostering a culture of collaboration, respect, and growth., • Build performance improvement plans and support team members in reaching their potential., • Work with Kitchen Leads to create balanced schedules and ensure team well-being.4. Collaborative Leadership, • Partner with the Operations Manager to align culinary and operational goals., • Crave: A relentless desire to create food that people love., • Curiosity: A commitment to exploring new ideas and techniques to stay ahead., • Contribute: Elevate and share through your creations, making every dish meaningful. How to Apply: Are you ready to take on this challenge and lead HeartnBelly's culinary vision? Complete our online application using the link below, along with your resume and a brief cover letter explaining why you are the perfect fit for this role. We can't wait to meet you!

Job DescriptionWHO WE ARELindblad Expeditions is a true pioneer in Expedition Travel. From taking the first citizen explorers to Antarctica in 1966, opening the Galapagos and Easter Island to tourism in 1967, leading the first tourist expedition through the Northwest Passage in 1984, and launching our innovative partnership with National Geographic in 2004, we're now taking almost 30,000 guests a year to some of the world’s most remote and pristine locations on our fleet of 20 ships, and are committed to ensuring our guests experience the “Exhilaration of Discovery”. ABOUT THE ROLEIn this hands-on role, the Shipboard Head Chef is responsible for all aspects of culinary operations on the ship, including prepping, cooking, and plating dishes as the lead of the 6-member galley team. With cooking as only one aspect of this multi-faceted role, the Head Chef is also responsible for maintaining inventory, ordering food stores, managing the onboard sanitation program, and managing the galley team which consists of six other members: Sous Chef, Chef de Partie, Line Cook, Pantry Chef, Pastry Chef and the Galley Steward. This position works 12-14 hours per day on split shifts to cover the responsibilities. This is a full-time, rotational position working a schedule of approximately 2 months on and 1 month off.RESPONSIBILITIES: • Oversees guest and crew meals, adhering to Lindblad's menu matrix and recipes, emphasizing regional, sustainable, and fresh ingredients., • Cooks and prepares dishes, leading the galley team along the way., • Responsible for all aspects of meal production, including butchering, portioning, preparation, presentation, and flavor., • Manages food provisioning, orders, loading, and checks stores, ensuring FIFO rotation., • Handles special dietary needs and allergies., • Supports the company's sustainable seafood program., • Maintains inventory levels and organizes provision storage areas., • Ensures sanitation compliance per Lindblad Expeditions, CDC, and Canada Health regulations., • Proficient in CDC standards for sanitation., • Supervises provision loading, ensures quality, and communicates with suppliers., • Stays updated on culinary trends for menu adjustments., • Supervises training and development for all galley staff., • Manages onboard food costs by reviewing orders and controlling local purchases., • Coordinates with Purchasing Department and Food and Beverage Manager., • Leads galley operation during CDC visits, escorting inspectors and providing professional responses., • Ensures uniform compliance for galley chefs and crew., • Ensures food safety and adjusts menus as needed to maintain standards., • Participates in required shore-side training., • Familiar with ISM codes and requirements., • Maintains proficiency in all duties outlined in the company Safety Management System and Emergency Station Billet., • Adheres to uniform policy to promote company image and safety, ensuring galley team compliance., • Attends onboard safety training, meetings, and drills directed by the Captain, covering fire, abandon ship, man overboard, flooding, and medical emergencies.DESIRED SKILLS AND QUALIFICATIONS, • Minimum of 2 years’ experience managing a culinary team., • Completion of formal training at a culinary school preferred., • Passenger ship experience preferred., • Good time management skills; ability to handle multiple tasks, set priorities, and meet deadlines., • Ability to communicate successfully with galley team members and office personnel., • Ability to effectively present information in one-on-one and small group situations., • Must have the ability to work on their feet in a galley of high temperature for 10-12 hours a day for the duration of the rotation., • Chefs must also be able to lift up to 50 pounds on a regular basis., • Chefs must be able to stay calm and clear headed under stressful situations.Licenses/Certificates, • Current First Aid/CPR/AED certification required., • STCW Basic Safety Training required., • STCW Crowd Management required, training provided., • STCW Maritime Security Awareness required, training provided., • Valid USCG Medical Card per STCW standards, training provided.

A Molly Moon's Chef is responsible for all aspects of running a clean, fun, and efficient kitchen including production, hiring and training, performance management, ensuring quality and safe food handling, researching and developing new flavors in collaboration with the Head Chef, and reviewing and

Relocation Head Chef in Juneau, Alaska.

As a Head Chef, you will directly contribute to the overall success of a multi-million-dollar restaurant and its people. Our handcrafted, locally, and globally inspired menu offerings are created by award-winning chefs and presented by world-class hospitality leaders in modern, warm, and lively envi

Head Sous Chef - JOEY Bellevue. As a Head Sous Chef, you will directly contribute to the overall success of a multi-million-dollar restaurant and its people. Our handcrafted, locally, and globally inspired menu offerings are created by award-winning chefs and presented by world-class hospitality lea

Relocation Head Chef in Juneau, Alaska.

As a Head Chef, you will directly contribute to the overall success of a multi-million-dollar restaurant and its people. Our handcrafted, locally, and globally inspired menu offerings are created by award-winning chefs and presented by world-class hospitality leaders in modern, warm, and lively envi

As a Head Sous Chef, you will directly contribute to the overall success of a multi-million-dollar restaurant and its people. Our handcrafted, locally, and globally inspired menu offerings are created by award-winning chefs and presented by world-class hospitality leaders in modern, warm, and lively

As a Head Sous Chef, you will directly contribute to the overall success of a multi-million-dollar restaurant and its people. Our handcrafted, locally, and globally inspired menu offerings are created by award-winning chefs and presented by world-class hospitality leaders in modern, warm, and lively

As a Head Chef, you will directly contribute to the overall success of a multi-million-dollar restaurant and its people. Our handcrafted, locally, and globally inspired menu offerings are created by award-winning chefs and presented by world-class hospitality leaders in modern, warm, and lively envi